Here’s your place to learn to eat local. My tips and links below will get you started. Just do things that fit with your lifestyle and desires.
Farm to Freezer Blog Post – easy way to get started.
Here are my Canning Tips.
Below are my TIPS for eating seasonally.
- Know when the foods you enjoy are in season.
- Food Journaling: Keep a notebook with the dates of when and where you found foods to be available. Include how much you preserved to help you plan for future years.
- Get to know the products available year round: Meats, milk, cheeses, dried beans, and eggs, apples, kale, winter squash, and root vegetables (potatoes, onions, beets, rutabagas, parsnips, and turnips).
- Freezing is easy: Many foods need little preparation before freezing. More info coming as the harvest season progresses.
- Make seasonal meals and freeze them, such as stuffed peppers.
- When you get home from the farmers market, wash all of your produce so that they are recipe-ready: Makes meal prep easy.
- Or, leave your produce in the refrigerator and wash what you need for each recipe: Spread out the work – especially easy for greens that you are going to rinse and toss into the blender.
- Have the right kitchen utensils: A cherry pitter is a MI kitchen essential; a high-speed blender is a good investment.
- Be creative with transportation: Walk, bike, or take public transit to your farmers market.
- Budgeting: Plan for summer stock piling. Your food budget will increase from July through September, but lower in winter.
- Index your recipes; purchase a cookbook organized by the season: Visit my In Season page.
- Add depth of flavor: Roasting, smoking or dehydrating foods will deepen the flavor.
- Improvise: Find recipes where you can substitute produce that is in season, such as risotto, pasta, stir fry, or pizza.
- Consider wild foods: Learn about the local wild foods such as berries, herbs, and mushrooms.
- Look for Michigan pre-made food: Pasta, soup mixes, salsa, sauces, dressings, and candy.
- Don’t forget about local beverages: wine, tea, beer, soda pop, cider, and spirits.
- Eat local in restaurants: Many restaurants list the sources of the local foods included in the menu. Ask the server to point you to locally based foods and beverages.
- Grow it Yourself: Even a small area will work for an herb garden or a couple of tomato plants. Think vertical too.
- Eat Local While Traveling: Research restaurants and breweries before travel. Visit food co-ops and farmers markets in the area.
- Read my canning tips on The Rapidian.
- Read my article on Farm to Freezer.
If you are a subscriber and want to receive a PDF of these tips, please email me.